Pork Chops O’Brien

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Pork Chops O’Brien


  • 6 bone-in pork loin chops (1⁄2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (10 3⁄4 ounces) condensed cream of celery soup, undiluted
  • 1⁄2 cup milk
  • 1⁄2 cup sour cream
  • 1⁄4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 can (2.8 ounces) French-fried onions, divided
  • 1 package (24 ounces) frozen O’Brien hash brown potatoes, thawed
  • 1⁄2 teaspoon seasoned salt


In a skillet, brown pork chops in oil on each side. In a large bowl, combine the soup, milk, sour cream, pepper, 1⁄2 cup cheese and 1⁄2 cup onions; fold in potatoes. Spread into a greased 13-by-9-by-2-inch baking dish. Arrange chops on top; sprinkle with seasoned salt.

Cover and bake at 350 degrees for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Bake 5-10 minutes longer or until cheese is melted.



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